Job Title: Chef de Partie
Qualifications & Experience:
Diploma / Degree in Culinary Arts or Hotel Management preferred
Minimum 2–5 years of experience in a similar role in hotels, resorts, or fine-dining restaurants
Experience in handling specific kitchen sections (hot kitchen, cold kitchen, bakery, or garde manger)
Requirements:
Strong knowledge of cooking techniques, presentation, and kitchen hygiene
Ability to manage and train junior kitchen staff
Experience in menu planning and portion control
Familiarity with health, safety, and sanitation standards
Ability to work under pressure in a fast-paced kitchen environment